Crispy Bang Bang Chicken: Better Than Takeout
Crispy Bang Bang Chicken is the best crispy chicken recipe you’ll ever try. After making this many times, I discovered the trick to getting that perfect crispy texture every time. The crispy chicken is coated in a sweet and spicy sauce that’s irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Texas Roadhouse Smothered Chicken and Sweet Chili Chicken Wraps.
Why This Crispy Bang Bang Chicken: Better Than Takeout Is Pure Comfort
- The perfect balance of sweet and spicy
- Crispy chicken that stays crispy
- Ready in just 30 minutes
- Better than takeout
What You'll Need for Crispy Bang Bang Chicken: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Cornstarch
- Eggs
- Vegetable oil
- Sriracha
- Honey
- Garlic
- Ginger
- Soy sauce
- Green onions
- Salt
- Pepper
- Garlic powder
- Paprika
- Optional: Sesame seeds
- Optional: Chopped peanuts
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Gives the chicken that perfect crispy texture. → See on Amazon
- Instant-read thermometer — Ensures the chicken is cooked to a safe temperature. → See on Amazon
How to Make Crispy Bang Bang Chicken: Better Than Takeout
- Prepare the chicken: Cut the chicken into bite-sized pieces. Season with salt, pepper, garlic powder, and paprika. Coat in cornstarch and egg mixture.
- Cook the chicken: Heat oil in a cast iron skillet. Cook the chicken until crispy and cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, combine Sriracha, honey, garlic, ginger, and soy sauce. Simmer until thickened.
- Coat the chicken: Add the chicken back to the skillet. Toss to coat in the sauce.
- Serve: Garnish with green onions and serve immediately.
Cook's Tips for Perfect Crispy Bang Bang Chicken: Better Than Takeout
- Common mistake and fix: The #1 reason this recipe fails is undercooking the chicken. To prevent this, use an instant-read thermometer to ensure the chicken reaches 165°F (74°C).
- Pro tip: For extra crispy chicken, double coat the chicken in the cornstarch and egg mixture.
- Pro tip: You can make the sauce ahead of time and reheat it before adding the chicken.
- Pro tip: For a milder sauce, reduce the amount of Sriracha or use a mild variety.
Storing & Reheating Crispy Bang Bang Chicken: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and reheated before adding the chicken.
Freezing Crispy Bang Bang Chicken: Better Than Takeout
Freeze cooked chicken for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: You can substitute the chicken with tofu or cauliflower for a vegetarian version.
- Make-ahead: The sauce can be made ahead of time and reheated before adding the chicken.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the chicken is not crispy, it may not have been cooked long enough. Cook for a few more minutes until crispy.
Want to level up this recipe?
Sriracha — Gives the chicken that perfect sweet and spicy flavor. → Check price on Amazon
Crispy Bang Bang Chicken: Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Cornstarch
- Eggs
- Vegetable oil
- Sriracha
- Honey
- Garlic
- Ginger
- Soy sauce
- Green onions
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
Optional Toppings
- Sesame seeds
- Chopped peanuts
Instructions
- Prepare the chicken: Cut the chicken into bite-sized pieces. Season with salt, pepper, garlic powder, and paprika. Coat in cornstarch and egg mixture.
- Cook the chicken: Heat oil in a cast iron skillet. Cook the chicken until crispy and cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, combine Sriracha, honey, garlic, ginger, and soy sauce. Simmer until thickened.
- Coat the chicken: Add the chicken back to the skillet. Toss to coat in the sauce.
- Serve: Garnish with green onions and serve immediately.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: You can substitute the chicken with tofu or cauliflower for a vegetarian version.
- Make-ahead: The sauce can be made ahead of time and reheated before adding the chicken.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the chicken is not crispy, it may not have been cooked long enough. Cook for a few more minutes until crispy.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made ahead of time and reheated before adding the chicken.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 90mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Bang Bang Chicken: Better Than Takeout FAQs
Yes, you can make the sauce ahead of time and reheat it before adding the chicken. However, the chicken is best cooked fresh for the best texture.
The #1 reason this recipe fails is undercooking the chicken. To prevent this, use an instant-read thermometer to ensure the chicken reaches 165°F (74°C).
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 10-15 minutes or until crispy and cooked through.
If you don't have Sriracha, you can substitute it with chili garlic sauce or a mix of chili flakes and vinegar.
Yes, you can make this recipe gluten-free by using tamari instead of soy sauce.
A Warm Final Note
I can’t wait for you to try Crispy Bang Bang Chicken: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
